Orange Buns Recipe

For the dough:
25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
120 ml/4 fl oz/0.5 cup warm water

75 g/3 oz caster (superfine) sugar
100 g/4 oz/0.5 cup lard (shortening), diced
5 ml/1 tsp salt
250 ml/8 fl oz/1 cup warm milk

60 ml/4 tbsp orange juice
30 ml/2 tbsp grated orange rind

2 eggs, beaten
675 g/1.5 1b/6 cups strong plain (bread) flour
For the icing (frosting):

250 g/9 oz/1.5 cups icing (confectioners') sugar
5 ml/1 tsp grated orange rind

30 ml/2 tbsp orange juice

Method:

To make the dough, dissolve the yeast in the warm water with 5 ml/1 tsp of the sugar and leave until frothy. Mix the lard into the remaining sugar and the salt. Stir in the milk, orange juice, rind and eggs, then blend in the yeast mixture. Gradually add the flour and mix to a firm dough. Knead well. Place in a greased bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Roll out to about 2 cm or 3/4 in thick and cut into rounds with a biscuit (cookie) cutter. Place a little way apart on a greased baking (cookie) sheet and leave in a warm place 25 minutes. Leave to cool.

To make the icing, place the sugar in a bowl and mix in the orange rind. Gradually mix in the orange juice until you have a firm icing. Spoon over the buns when cool and leave to set.